Jockel's cherry marzipan cake with vanilla icing

Ingredients for 1 servings:

• 120 g butter
• 120 g sugar
• 100 g marzipan, grated
• lots of vanilla
• 2 pinches of salt
• 2 eggs
• 150 g flour
• 2 tsp, leveled baking powder
• 1 jar morello cherries
• 150 g sour cream (alternatively sour cream or half and half yogurt and cream cheese)
• 1 egg(s)
• 1 packet of vanilla sugar (bourbon vanilla)
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Flat, very moist and delicious cake for a springform pan

Preheat the oven to 190°C (top/bottom heat) and drain the morello cherries well. Beat the marzipan with butter, sugar, vanilla, and salt until smooth. Add the two eggs and beat until fluffy. Mix the flour with the baking powder and stir in. In a second mixing bowl, quickly prepare the icing by whisking all the ingredients well. Spread the batter into a greased 26cm springform pan (I prefer a square one) and top with the cherries. Carefully spread the icing over the cake using a tablespoon. The cake now needs 30-40 minutes in the oven. Don’t be surprised, the icing stays wonderfully light in color, giving the cake an almost cake-like texture.